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1
Pastry---------.
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2
In food processor, mix together flour and salt.
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3
Add butter, pulse until mixture resembles coarse crumbs.
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4
In measuring cup, beat together eggs and vinegar, add enough cold water to measure 2/3 cup.
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5
Add to flour mixture, process just until mixture begins to clump.
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6
Press pastry into ball, refrigerate until chilled through.
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7
Roll out pastry between two pieces of waxed paper to 1/8 inch thickness.
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8
Using cookie cutter, or glass, cut rounds and fit into 24 small tart tins (or 18 large tins) Chill for 15 minutes.
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9
Filling-----------.
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10
Spread hazelnuts in cake or pie pan, and almonds and pine nuts on baking sheet.
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11
Place both pans in 375 degree oven for 8 to 10 minutes or until nuts are lightly toasted and fragrant.
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12
Place hazelnuts in tea towel, rub off as much of the skin as possible.
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13
Coarsely chop hazelnuts and almonds.
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14
In a large bowl, mix together nuts, peel, rind and spices.
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15
Add honey, butter and eggs, stir until fruit and nuts are evenly coataed.
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16
Spoon into prepared tart shells.
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17
Bake in 375 degree oven for 16 to 18 minutes or until pastry and filling are golden brown and edge of filling is set.
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18
Let cool completely.
